Spring and Autumn Festival. Since the temperature is almost the same, we use a ratio. 500g of flour, 6g of yeast, 6g of baking powder and 300g of warm water. The method is to put baking powder into flour and stir it evenly, then pour yeast into warm water to melt and activate it. Pour yeast water into flour for several times and mix evenly to form dough. After ten minutes, knead into dough with smooth appearance and delicate interior, and put it into a fermentation box for fermentation.

2. Summer. 500 grams of flour, 5 grams of yeast, 5 grams of baking powder and 275 grams of water. Pour the yeast powder into the flour and stir it evenly, then pour the water into it and stir it evenly to form a dough with smooth appearance and delicate interior, and ferment it at room temperature.

3. Winter. 500g of flour, 8 8- 10/0g of yeast, 5-8g of baking powder and 320g of warm water. Add baking powder into flour and mix well. Pour the yeast into warm water to activate. Pour the yeast water into the flour several times, stir it evenly, make dough, wake it for ten minutes, knead it into dough with smooth appearance and delicate interior, and put it into a fermentation box for fermentation.